METHOD

Place each beetroot variety in a separate large piece of aluminum foil. Place the vinegar, sugar, salt and pepper in a small bowl and mix until sugar is dissolved. Divide the sugar mixture between the beetroot parcels and wrap to enclose. Place the parcels on a baking tray and cook for 45 minutes or until tender. Set aside to cool. Reduce heat to 180°C (350°F).

Lightly grease the base and sides of a 5cm deep, 23cm round tart tin and line the base with non-stick baking paper. Grate the pastry and press into the base and sides of the tin. Line the pastry with non-stick baking paper and fill with baking weights or uncooked rice.

Place on a large oven tray and cook for 25 minutes. Remove the paper and weights and cook for a further 5–10 minutes or until the pastry is lightly golden.

While the pastry is cooking, heat the oil in a medium non-stick frying pan over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, for 4–6 minutes or until soft. Set aside.

Place the cream and milk in a small saucepan over medium heat and bring to just below the boil. Place the egg and parmesan in a medium bowl and whisk to combine. Gradually add the cream mixture, whisking until smooth. Add the onion. Place half of each beetroot, kale and goat’s curd in the pastry shell. Pour over the egg mixture and top with the remaining beetroot, kale and goat’s curd. Reduce heat to 160°C (325°F).

Cook the quiche for 1 hour 30 minutes or until golden and set. Set aside to cool for 30 minutes before removing from the tin to serve.++ Serves 6–8.

+ This heirloom beetroot, also known as Chioggia, has a striking pink and white circular pattern. You can find them at farmers’ markets and greengrocers.

++ When the quiche is cooked it will still have a slight wobble in the centre. It will continue to set in the tin once you take it out of the oven.

Place each beetroot variety in a separate large piece of aluminum foil. Place the vinegar, sugar, salt and pepper in a small bowl and mix until sugar is dissolved. Divide the sugar mixture between the beetroot parcels and wrap to enclose. Place the parcels on a baking tray and cook for 45 minutes or until tender. Set aside to cool. Reduce heat to 180°C (350°F).

Lightly grease the base and sides of a 5cm deep, 23cm round tart tin and line the base with non-stick baking paper. Grate the pastry and press into the base and sides of the tin. Line the pastry with non-stick baking paper and fill with baking weights or uncooked rice.

Place on a large oven tray and cook for 25 minutes. Remove the paper and weights and cook for a further 5–10 minutes or until the pastry is lightly golden.

While the pastry is cooking, heat the oil in a medium non-stick frying pan over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, for 4–6 minutes or until soft. Set aside.

Place the cream and milk in a small saucepan over medium heat and bring to just below the boil. Place the egg and parmesan in a medium bowl and whisk to combine. Gradually add the cream mixture, whisking until smooth. Add the onion. Place half of each beetroot, kale and goat’s curd in the pastry shell. Pour over the egg mixture and top with the remaining beetroot, kale and goat’s curd. Reduce heat to 160°C (325°F).

Cook the quiche for 1 hour 30 minutes or until golden and set. Set aside to cool for 30 minutes before removing from the tin to serve.++ Serves 6–8.

+ This heirloom beetroot, also known as Chioggia, has a striking pink and white circular pattern. You can find them at farmers’ markets and greengrocers.

++ When the quiche is cooked it will still have a slight wobble in the centre. It will continue to set in the tin once you take it out of the oven.

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